In a delightful culinary twist, a new rice dish marries the warmth of buttery rice with the invigorating coolness of a cucumber sauce, paired with tangy pickles and perfectly soft-centered eggs. This combination of hot and cold elements offers a refreshing and comforting meal, ideal for a quick summer lunch or a simple weeknight dinner.
The preparation begins with the pickled cucumbers. Sliced baby cucumbers are tossed with flaky sea salt and left in a heatproof bowl. Meanwhile, a mixture of freshly boiled water, caster sugar, and white-wine vinegar is prepared and poured over the cucumbers, allowing them to pickle while other components of the dish are assembled.
Attention then turns to the rice. After thorough rinsing under cold water until clear, the Japanese short-grain rice is cooked either in a rice cooker or a saucepan with cold water and a pinch of salt. The rice is brought to a boil, then simmered gently before being left to steam off the heat, ensuring a fluffy texture. To accompany the rice, a smooth cucumber sauce is blended using a large cucumber, crème fraîche, garlic, and a dash of flaky salt, which is then chilled with an ice cube to maintain its cool temperature.
For the eggs, a simple seven-minute boil followed by a cold rinse provides a soft, fudgy center. Once peeled, the eggs are ready to crown the dish. The pickled cucumbers, after being drained, are enhanced with olive oil, fresh dill, and dried mint for an added burst of flavor.
Assembly of the dish sees warm rice divided into bowls, topped with soft butter to melt into the grains. The chilled cucumber sauce is spooned around the rice, while the pickled cucumbers add a tangy crunch. Halved eggs are placed on top, seasoned generously with salt and black pepper, and garnished with finely sliced spring onions. This dish is best served immediately to enjoy the interplay of temperatures and textures, resulting in a light yet satisfying meal.